Appetizers:

Baba Ghanuj Spread: Smoked eggplant pureed and mixed with chopped parsley, garlic, parsley and lemon.* GF V

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *V  GF

Mohamara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .V

Hummous: Soft cooked garbanzo bean pureed with garlic, lemon juice and tahini. * V GF

Salad:

Baby Spinach  Salad: Baby spinach tossed with heart of palm, candied walnuts with orange ginger dressing.  *GF  Veg.

Main Dishes:

Beef Kuffta : Ground beef mixed with fine parsley, herbs made into balls and baked in light tomato sauce.

Chicken Shish Twook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce *GF Vegan

Eggplant Bundles: Eggplant slices broiled, stuffed with crushed toasted almond and baked in cilantro tomato sauce.*  GF Vegan.

Potato and with Mushroom Brown Sauce: Roasted potatoes cubes topped with mushroom brown sauce, baked and sprinkled with pine nuts. * GF Vegan

Olive Bread and Gruyere Cheese Gratin : Olive bread layered with chopped fresh tomato, scallion and shredded Gruyere cheese. *GF Veg.

The meal is served with fresh baked pita bread and olive feta bread.

The meal comes with  hot tea, coffee and Turkish coffee.

KEY: *GF = Gluten Free; V = vegetarian

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